low-carb recipe/Tomato and coconut curry

during a low carb diet it is necessary to eat products containing less carb if you do not want to gain weight whether it is lunch, meal or dinner

Ingredients

• 1 heaped tsp cumin seeds
• 1 heaped tsp coriander seeds
• 1 heaped tsp fennel seeds
• 2 tbsp sunflower or rapeseed oil
• 10 curry leaves
• 3 large onions, thinly sliced
• 1 heaped tsp black mustard seeds
• ½ tsp ground turmeric
• 1 tsp sea salt flakes
• 4 garlic cloves, crushed
• 1 green chilli, finely chopped
• 1kg large ripe tomatoes, cut into quarters
• 250g cherry or baby plum tomatoes
• 400ml can coconut milk
• 2 heaped tsp tamarind paste
• 2 heaped tsp brown or palm sugar
• cooked rice, to serve

step by step

step 1;Tip the cumin, coriander and fennel seeds into a huge, dry griddle set over a medium-high warmth and toast until fragrant and daintily carmelized. Promptly eliminate from the warmth, at that point generally crush utilizing a pestle and mortar or flavor processor.

step2:Shower the oil into the container. Add the curry leaves and sizzle briefly, at that point add the onions. Fry for around 5 mins until softly brilliant. Add the mustard seeds, ground zest blend, turmeric, salt, garlic and stew, and fry for a few minutes. Tip in the entirety of the tomatoes and fry briefly prior to adding the coconut milk, tamarind and sugar

step3,Stew the curry for 25 mins until the tomatoes are truly delicate and the fluid has thickened a bit. Taste for preparing, and add somewhat more salt or sugar if necessary. Serve hot with the rice.

Nutritional value

376 kcal

24g    fat

15g    saturates

29g    carb

0g      sugar

09g    fibre

06g   protein

1.3g  salt